A Simple, Happy Meal
This dish always makes me smile. It feels fancy but is so simple to make. The colors are like a summer garden on a plate.
I love how the tangy chicken and fresh salsa dance together. It is a perfect weeknight dinner. It makes any day feel a little special.
The Magic of Balsamic
Let me tell you about balsamic vinegar. It is not just for salads. When you cook it down, it becomes sweet and syrupy.
I once reduced it too long. It turned into a sticky, sweet glue. I still laugh at that. But you learn by doing. That is why this matters. Cooking teaches us patience.
Making the Chicken
Pounding the chicken is my favorite part. It helps it cook evenly. It is also a great way to let out a little steam after a long day.
That sizzle when the chicken hits the pan is the best sound. Doesn’t that smell amazing? The marinade makes the kitchen smell so good.
The Fresh Salsa
The Caprese salsa is the real star here. It is so bright and cheerful. You just chop and mix everything in a bowl.
Fun fact: The name “Caprese” comes from the Italian island of Capri. It represents the colors of the Italian flag. Red, white, and green. What is your favorite colorful food to eat?
Why This Meal Matters
This is more than just food. It is about taking care of yourself. A good meal can turn your whole mood around.
That is why this matters. Cooking for yourself is a gift. It fills your belly and your heart. Do you have a meal that always makes you feel better?
Bringing It All Together
Now for the fun part. Spoon that colorful salsa right over the warm chicken. Drizzle your shiny balsamic reduction on top.
It looks like something from a restaurant. But you made it with your own two hands. I feel so proud every time. What is the last meal you felt proud of making?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 4 | Pounded to an even thickness |
| Extra virgin olive oil | 1/4 cup | |
| Lemon juice | 1/2 medium lemon | Juiced |
| Kosher salt | 1 teaspoon | |
| Pepper | 1 teaspoon | |
| Balsamic vinegar | 1 tablespoon | For marinade |
| Balsamic vinegar | 1 cup (255 g) | For reduction |
| Cherry tomatoes | 2 cups (298 g) | Quartered |
| Avocado | 1 medium | Peeled, pitted, diced |
| Mini mozzarella cheese pearls | 1 cup | |
| Basil leaves | 1/2 cup (12 g) | Minced |
| Shallots | 2 small | Finely diced |
| Salt & pepper | To taste | For Caprese Salsa |
My Summer Balsamic Chicken with a Cheeky Salsa
This recipe always reminds me of my garden in July. The basil is taking over, and the tomatoes are so sweet. I wanted a dinner that tasted like sunshine. This balsamic chicken does just that. It feels fancy but is so simple to put together. Even my grandson can make it, and he does!
Let’s start with the chicken. The secret is in the little marinade. It makes the chicken so tender. (My hard-learned tip: Don’t marinate it for more than 30 minutes. The lemon juice can make the chicken a bit mushy.)
Step 1: Grab a big bowl. Whisk the olive oil, lemon juice, and balsamic vinegar together. It will smell sharp and wonderful. Put your chicken in a bag and pour the marinade over it. Give it a good squish. Let it rest in the fridge for 20 minutes. I use this time to start the reduction.
Step 2: Now for the balsamic reduction. Just pour the vinegar into a small pot. Let it bubble, then turn the heat down. Stir it now and then. You will know it is ready when it coats your spoon. It gets thicker as it cools. I still laugh at the first time I made this. I let it boil over! What a sticky mess that was.
Step 3: Time to cook the chicken. Use the same marinade in the pan. It adds so much flavor. Cook it for about 7 minutes on one side. Then flip it and do the same on the other. The chicken is done when no pink remains inside. Do you have a favorite kitchen tool for flipping chicken? Share below!
Step 4: While the chicken rests, make the salsa. This is the fun part. Chop your tomatoes and avocado. Toss them with the mozzarella, basil, and shallots. A little salt and pepper make everything pop. Doesn’t that look so fresh and colorful?
Step 5: To serve, place a chicken breast on each plate. Spoon that beautiful salsa right on top. Finish it with a drizzle of the glossy balsamic reduction. It’s a real treat for the eyes and the tummy.
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Chicken
Three Fun Twists on Our Chicken
This recipe is like a good friend. It’s happy to change things up. Here are a few ways to play with it. I love trying new versions each time I make it.
Strawberry Summer Swap: Use chopped strawberries instead of tomatoes. It is surprisingly delicious and very sweet.
Spicy Kick: Add a pinch of red pepper flakes to the marinade. It gives the chicken a little warmth that I just adore.
No-Meat Marvel: Skip the chicken entirely. Serve the Caprese salsa over a big piece of crispy, toasted bread. So good!
Which one would you try first? Comment below!
Serving It Up Just Right
This dish is a full meal, but a little side never hurts. It makes a lovely plate. I think about what my Arthur would have loved with it.
For sides, I suggest some buttery orzo pasta. It soaks up the extra balsamic reduction nicely. A simple green salad with a light dressing is also perfect. It keeps the meal feeling fresh and not too heavy.
What to drink? A chilled glass of Pinot Grigio pairs wonderfully with the tangy chicken. For a non-alcoholic treat, try sparkling water with a squeeze of lemon and a sprig of mint. It is so refreshing on a warm evening.
Which would you choose tonight?
Storing Your Balsamic Chicken for Later
Let’s talk about keeping your lovely chicken for another day. Store the chicken and salsa in separate containers in the fridge. They will stay fresh for up to two days. I once mixed them together too early. The avocado turned a sad brown color.
You can also freeze the cooked chicken all by itself. Just let it cool down first. Wrap each piece tightly. It will be happy in the freezer for three months.
This matters because a good meal should never go to waste. Having a ready-made dinner in the freezer is a lifesaver. It saves you time and money on a busy night. Have you ever tried storing it this way? Share below!
Fixing Common Kitchen Hiccups
Sometimes our cooking plans go a little sideways. Do not worry. Here are some easy fixes. Is your balsamic reduction too thin? Just let it simmer a bit longer. It will thicken up as it cools. I remember when I was impatient. I took it off the heat too soon.
Is your chicken sticking to the pan? Your pan might not be hot enough. Make sure it is nicely warm before adding the chicken. Is your salsa too watery? Try taking the seeds out of your tomatoes first. This makes a big difference.
Getting these small things right builds your cooking confidence. It also makes your food taste so much better. A good sear on the chicken locks in all the tasty juices. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is. All the ingredients are naturally free of gluten.
Q: Can I make any part ahead of time? A: You can make the balsamic reduction a day early. Just keep it in the fridge.
Q: I don’t have shallots. What can I use? A: A little bit of red onion works just fine. It will still be delicious.
Q: Can I double this for a big family? A: Of course. Just use a bigger pan so the chicken isn’t crowded.
Q: Any optional add-ins? A: A sprinkle of red pepper flakes adds a nice little kick. Which tip will you try first?
A Little Note From My Kitchen
I hope you love making this bright and happy dish. It always reminds me of summer dinners on the porch. Food is best when shared with people we love.
*Fun fact: The word “Caprese” comes from the Italian island of Capri. It means “in the style of Capri.”
I would be so delighted to see your creation. Have you tried this recipe? Tag us on Pinterest! Show me your beautiful plates. Happy cooking!
—Elowen Thorn.
Balsamic Chicken with Caprese Salsa
Description
Balsamic Chicken With Caprese Salsa
Ingredients
1 cup (255 g) balsamic vinegar
2 cups (298 g) cherry tomatoes, quartered
1 medium ripe avocado, peeled, pitted, diced
1 cup mini mozzarella cheese pearls
1/2 cup (12 g) basil leaves, minced
2 small shallots, finely diced
salt & pepper, to taste
Instructions
- In a large bowl, whisk together olive oil, lemon juice, and balsamic vinegar. Place the chicken breasts into a large zip-lock bag. Pour the marinade over the chicken and turn the bag to coat the chicken evenly. Place the bag in the refrigerator and let the chicken marinate for 20 minutes. Meanwhile, prepare the balsamic reduction.
- In a small saucepan over medium-high heat, add the balsamic vinegar. Bring it to a boil, then reduce the heat to medium-low. Stir occasionally until the liquid is reduced by half. The balsamic reduction should be thick enough to coat the back of a spoon. Set it aside to cool; it will continue to thicken as it cools.
- When ready, transfer the marinated chicken with the marinade to a large skillet over medium-high heat. Cook undisturbed for 6-8 minutes. Then, flip and repeat with the opposite side. The chicken is fully cooked when it reaches an internal temperature of 165°F. Remove from heat.
- Spoon the caprese salsa over the baked chicken and drizzle with balsamic reduction. Serve immediately.
Just before serving, prepare the caprese salsa. In a mixing bowl, combine the cherry tomatoes, avocado, mozzarella cheese pearls, basil, shallot, salt, and pepper. Mix well.
Notes
- For best results, do not prepare the Caprese Salsa too far in advance as the avocado may brown.